Feta-stuffed peppers with butter bean salad recipe
Quinoa adds extra protein to these Mediterranean-style stuffed peppers
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Cooking tools:
- Microplane
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- Baking sheet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Spoon
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 50g dried quinoa
- 2 large red peppers
- 1 bunch spring onions
- 1 courgette, diced
- 4 tsp olive oil
- ½ tsp dried mint, plus a pinch
- zest and juice of 1 lemon
- 100g feta*, crumbled
- 1 x 215g tin butter beans, rinsed and drained
- 100g baby plum tomatoes, halved
- a handful of wild rocket
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